Posts Tagged ‘mee krob’

Kasma’s Intermediate Thai Cooking Class, a weekend series of 4 classes, continues on from where her 4-session Beginning Thai Cooking Series leaves off. Once she’s introduced students to the basics (including how to harmonize flavors to create Thai tastes), it’s time to learn more Thai cooking techniques, ingredients and recipes.

Kasma going over recipes

I repeated the Beginning Thai Cooking Series in October of 2011 when Kasma was still teaching in the evenings and was surprised at how much new information I gleaned from repeating the class. I also remembered just how much fun the classes are. This April, I repeated Kasma’s Intermediate Thai Cooking Class. This is my blog on class #1.

(Click images to see larger version.)

As with the Beginning series, class starts with Kasma going over the recipes. Much less time is needed for this in the Intermediate Series because so many of the main ingredients were covered in the Beginning Series. In the Intermediate Class there are still new ingredients, which need to be covered more extensively, and there are new cooking techniques to be introduced as well. For instance, when introducing an ingredient such as mussels, Kasma talks about the various kinds available and which are the best ones to use for a particular recipe, such as this evening’s Spicy Mussel Salad

Mussels for the salad

The classes are filled with tips that make recipes come out better. For instance, Many recipes for Chicken Coconut Soup (Tom Ka Gai) have you dump all the coconut milk in a pan and bring it to a boil; Kasma explains that when boiled, coconut milk has a tendency to curdle, so she begins the recipe using water or mild chicken broth and adds the coconut milk towards the end, right before she balances all the flavors.

Kasma imparted more inside knowledge when talking about the preparing the noodles for frying for the Mee Krob (Glazed Crispy Noodles). Rather than soaking the noodles, which would leave them soggy, she has the students rinse the noodles in cold tap water, drain in a colander and set aside for 30 to 60 minutes. This allows the noodles to absorb some water and soften while then allowing the surface to dry out so that you won’t get splattering when you put the noodles in the hot oil to fry. She explains that if you fry the noodles dry, they puff up more, which is undesirable in this recipe. As always, she shows the students the best brand available locally to use.

Frying noodles

The first intermediate class introduces two ingredients that are new to the students. Pickled garlic is used in the Crispy Fried Noodles and crispy fried shallots are used in the Spicy Mussel Salad. Kasma talks about what to look for when buying these ingredients, what brand of the fried shallots (often labelled “Fried Onions”) are best (see Kasma’s Favorite Brands) and how to make your own crispy shallots, should you be so inclined.

This class introduces methods for deep frying, both for the Mee Krob – Glazed Crispy Noodles – and for the Pla Rad Prik – Crispy Fried Whole Fish Topped with Chilli-Tamarind Sauce. I have long been an admirer of the way that Thais fry things: the fried foods in Thailand seldom taste greasy at all and their fried fish is always fried to a delightfully crispy and crunchy state that is both fun to eat and allows you to eat most of the fish. This class also has deep-fried noodles, also well-fried and not very greasy.

Making Mee Krob

So I was somewhat startled to read in a cookbook by a famous Thai chef that “. . .Thais are not particularly good at deep-frying, opting to cook any piece of meat as much as possible – even fish.” He claims this comes from fear of worms from fresh-water fish. All the Thai people I know love crispy-fried fish: they cook it that way because they like it that way – they like the texture, it is non-greasy, it tastes good and eats well. I guess he’s never been to the North or the Northeast where they like to eat raw meat salads – odd behavior if they’re afraid of parasites.

Kasma fries her fish in her trusty 16-inch round-bottomed spun-steel wok: it’s the perfect piece of cookware for deep-frying. This is a great class for students who are afraid to fry – Kasma shows how to do it easily and safely.

Students prepping ingredients

As with all classes, Kasma tells the students which local markets typically carry any specialty ingredients, such as fresh, whole fish (not readily available in most western supermarkets) or garlic chives (used in the Crispy Fried Noodles. She goes into which recipes can be prepared ahead of time and which parts of recipes can be done in advance to make the final assembly easier without losing and freshness or flavor.

In this class Kasma also goes over how to pick out a fresh, whole fish; it is something that many students have never done or even considered doing before. She gives 5 pointers (such as looking at the over-all luster of the fish and how the eyes and gills should appear) that will help even the novice choose a fresh fish. You can read Kasma’s article Selecting a Fresh Fish, excerpted from her Dancing Shrimp cookbook.

Mixing Ingredients

Student making Mee Krob sauce

After the recipes are explained, the students divide up into groups: Kasma assigns a certain number of people for each recipe. Once the ingredients are prepped, all the students watch the members of the team do the cooking. When appropriate, as in frying a whole fish, Kasma starts the cooking process so that she can show how a particular technique is done: after that, the team members do the cooking. Kasma also oversees the final balancing process for the recipes: one of the great strengths of her classes is learning how the various ingredients interact to create a harmony of Thai flavors.

Of course, the best part of the evening is sitting down to eat a Thai feast at the end of class.

Eating dinner, the best part of class!

After dinner, everyone helps clean up before going home.

Menu – Intermediate Thai Cooking Class Series #1

Mee Krob (Glazed Crispy Noodles)

Mee Krob Noodles

This is a noodle dish that is almost always too sweet at the local Thai restaurants. Kasma’s version is crispy, not greasy at all (despite the deep-fried noodles) and flavorful, with just a hint of sweetness. It could almost be called a fried salad, served as it is with bean sprouts and garlic chives. It’s a dish that must be eaten within an hour of cooking, otherwise it will turn somewhat soggy and uninteresting.

Chicken Coconut Soup with Galanga (Tom Ka Gai)

Chicken Coconut Soup

This is one of two soups that is found at virtually every Thai restaurant outside of Thailand. (The other is Hot & Sour Prawn Soup – Tom Yum Goong.) This, also, is a dish that I’ve been disappointed in when ordering out in the U.S. – too sweet, too rich: Kasma’s version is somewhat lighter with a bit of sour flavor. I once read a Westerner who claimed that this soup was just “Tom Yum Soup with Coconut.” This is absolutely not true. The main herbal flavor in a Tom Ka soup is galanga, with lemon grass in the supporting capacity: with Tom Yum soups, it’s just the opposite – the galanga supports the lemongrass.

This is a recipe that is very common in Thailand: on Kasma’s trips we’ll usually eat it at least a couple of times. I was so excited the first time I made this dish by myself (after I first took the Intermediate Series in 1992) – it looked just like the dishes in Thailand! However, in Thailand I often find it too sweet for my taste: in Kasma’s version the sauce is equally sour and salty with the sweetness (from palm sugar) in the background.

The best parts to eat of the fish are the crispy-crunchy parts. My personal favorite is the head: it’s full of interesting crunchy bits interspersed with softer textures. Before I met Kasma I would never have eaten a fish head: now I usually join this class at meal time because often no one in class knows how to eat the head – I like to help out.

Yum salads are a group of salads that are found all over Thailand and found all too seldom here in the U.S. They are sour and spicy-hot with some saltiness and sweetness: the level of sweetness will vary from one salad to the next, depending on the main ingredient, so it’s not really possible to give a generic yum dressing/sauce (although many cookbook authors do). Kasma’s dressing for this salad is interesting in that it uses three different ingredients for sour flavors – white vinegar, lime juice and tamarind juice: each provides a different layer of flavor. Sugar is used here to balance the flavors and to intensify the sourness: Kasma shows you how to do this without adding too much sweetness. (Check out Kasma’s Exercise in Balancing Flavors.)

Mixing Mussel Salad

This dish is also an opportunity for Kasma to discuss the use of chillies in recipes. At the time of the year of this class (April), many of the chillies we get here in the San Francisco Bay Area come from South or Central America; because of the climate, they tend to be very hot. As chillies grown in California become available, the number of chillies may need to be adjusted: initially, the local chillies will be much milder. This is the sort of information that you get in Kasma’s classes: you’ll not commonly find it in Thai cookbooks, which usually give a specific number of chillies in a dish without going into how you may need to modify that number to get the level of heat the dish (or your tastebuds) require.